November 22, 2011

Inviting like-minded bloggers to come together and create a dish using two / three ingredients once every month. This event is tentatively titled Magic Mingle.. Once we have a sizeable number (10 friends minimum ), I am planning to launch this from next Jan. The idea is to create a dish (across cuisines / course) using 2 or 3 ingredients that is picked out of a magic box randomly every month.

I had already written to several of my blogger friends individually, and we already have a group of 20 friends waiting to start this exciting culinary journey. So, if you want to hop on to this bandwagon, do read on....

November 21, 2011

Somethings never go out of fashion in food - like Poha Chiwda. I remember VB bakery back in Bangalore where there was this Chiwda made of Nylon Poha (the thinner variety) and also a unique almond biscuit (almost like a thin reed wrapped in butter paper and sealed like a chocolate was a family favourite. Dad used to get this, especially during winters and I remember my sis "N" munching these after school or while studying late into the night (she was always the studious one - not me ;))..

Making this Poha Chiwda this week brought back that nostalgia. The crunch of the chiwda once it breaks in your mouth along with the roasted peanuts and having this with a cup of hot green tea- super bliss ! I would have preferred to use the patla poha (thin poha), but as I didnt have it, I used the normal Poha. And yes, I did deep fry it in batches (should have roasted them, but I was willing to let go of my senses a teeny weeny bit, and I didnt regret it at all !!) and the result was super good !

Winters and parathas - an ubiqutous combination ! While its not yet officially winter here where I live, the warmth that certain foods bring - you wish they had it all year ( I fondly wish I could have Alu Paratha with pickle right now) .. Today's post is a combo meal - Palak Parathas with Moong Raitha- and highly nutritious too. Combo meals are my fav- and this can be rustled up for any part of the day - breakfast / lunch / dinner and is a great meal for kiddies mealbox too :-) The goodness of Spinach is something that Popeye (the cartoon) brought to the West, but Ayurveda has always been a proponent of fresh greens in all saatvic foods.

Wikipedia tells me: "Spinach is thought to have originated in ancient Persia (modern Iran and neighboring countries). Arab traders carried spinach into India, and then the plant was introduced into ancient China, where it was known as "Persian vegetable" (bōsī cài; 波斯菜; present:菠菜). The earliest available record of the spinach plant was recorded in Chinese, stating it was introduced into China via Nepal (probably in 647 AD)"

And there is moong sprouts. What more can be said about this wonderfood - rich in riboflavin, moong sprouts is a powerhouse of vitamins and minerals. Light on the tummy yet packed with nutrition,today's post-like my other combo meal Palak Paneer Paratha - packs in Spinach and Moong for a super healthy combo meal. Read on for the recipe.

Firstly, thanks to all my blogger friends for their wonderful wishes on my 200th post and giveaway ! Another 15 days to go for the giveaway to end..

the 9th edition of Blog hop Wednesdays is here. I am paired with Rudra, who blogs @ Mom's Corner. I especially enjoyed browsing through the Recipe index, and finally zeroed down to her version of Vazhaipoo Paruppu usuli. This is a classic Tamilnadu treat, and Rudra has also explained quite well on how to clean and obtain cookworthy banana blossoms in her post itself. But the twist to this I have given is to use moong dal instead of Toor Dal / channa dal that is generally used and also the method I used to make this an almost zero oil dish, and this goes very well with Vathal Kuzhambu or even Onion Sambhar. I loved this with Poricha Rasam (another of my comfort foods), and it was a very comforting lunch we had for Sunday. I hope you would also enjoy this version of Vazhaipoo Paruppu Usuli (loosely transalated as Banana Blossom stir fry with lentils).

November 15, 2011

A very vivid childhood memory is of the butter man (vennaikaaran) pushing his loaded TVS 50 with bags of what was then pure coimbatore butter. Paati (my maternal grandmom) had made it a practice to use home made ghee made from butter - its grainy texture, the aroma when melted and poured on to hot pappu saadam (dal rice) is a memory that I cherish every single day. So, we didnt quite use store-bought ghee anytime at all, and the same was with hubby too. Soon after I married and moved cities, one of the first things on my agenda was to source readymade butter. Once, when I, in my gullible state asked for butter the storekeeper pushed me a packet of amul table butter. I asked him if he had anything else. He thought I was looking for low fat(?) butter and showed me Nutralite. I told him this wasnt the one I was looking for, but white butter. Exasperated that he was, he showed me margarine or dalda : which I promptly said I didnt need.

So for 3 - 5 months, although we lived on store bought ghee (which we both detested), it was only when MIL came visiting us that she showed me where to get Coimbatore butter, filter coffee powder, sundaikaai (sun dried turkey berries) and the rest that goes into a Tamil household kitchen. And trust me, since that time, today when I walk into that store every month, the store keeper keeps out a packet of Coimbatore butter and Filter Coffee Powder first even without asking... may be he now reads me as a quasi tamil shopper :-) Anyways, todays post is not actually a recipe, but a step by step method on how to make Ghee out of butter. You can also hoard cream from boiled milk, churn it after fermenting to make ghee, but I find that as we use very low fat milk, there isnt too much cream on top, and the process is not worth it. This post today will give you that golden coloured liquid - almost like ambrosia to the senses - while its hot and an aroma after its stored. Please remember to store the ghee or any oil for that matter in a glass / stainless steel container rather than plastic to prevent it from getting rancid. The plastic canisters sold these days to store oil is just not the thing you want to have ...

Making Kulcha and other Indian breads that we often enjoyed at restaurants often eluded me at home. While I thought it was next to impossible to make them without an oven, I never ventured towards it quite so confidently. Till one day my little one asked me why I could not make kulchas (one of her fav breads) to go with our weekly schedule of Sunday Paneer Dishes. I knew I had to learn it fast, and Radhika's recipe helped me quite a bit, as did Nithya's. I combined both the methods not fully sure how the output would be... But the Butter Kulcha turned out to be super soft and delicious to go with Paneer Matar. I was quite let down by the bad light in the pictures, for my SLR gave way, and I had to make do with a P&S in low light (evening fading light). But the taste more than made up for it.. Am planning to make this again and update this post with better pictures :-) Check notes for more tips on this dish.

November 12, 2011

I was talking to someone the other day, and the topic veered to comfort foods. While my first choice would be Rasam with Rice, the 2nd and more obvious choice was Maggi Noodles. While there is a bit of summer still lurking around Mumbai, the evenings have a slight nip in the air, which makes you crave for hot comforting foods. While I try best not to deep fry, the entire day's chores leaves me with very less energy for baking on a regular basis- enter Maggi to the rescue. While today, I wanted to make this a whole meal by itself, I also made Peas Noodles with Schezwan Tom Yum Soup (without cornflour / MSG) with carrots and veggies, and boy , did we enjoy the wholesome meal. This is also a healthy lunch option as well. You can play around the ingredients a bit and spice it according to your palate. The warmth from the soup and the homemade noodles is sure to soothe your senses. And kiddo, who doesnt take to new food immediately loved the 'indianised' version of this Tom yum Soup and pronounced it as 'tres bien' (very good).. Now, what more could I want? Lets get to the recipe...

November 10, 2011

They say a picture is worth a thousand words, but in the case of a blogger friend whose blog goes by the name of Prema’s Thaligai, it speaks a million words.. I am floored by the sheer length and breadth of Prema's blog - a very popular one indeed, and her dishes and pictures just speak to you- be it the icing that she uses for her cakes or the traditional recipes that she dishes out with amazing regularity, I am sure you will agree as I do, that its indeed a feast to the eyes. Happy to present Prema as our guest blogger on this monthly featured guest blogger series, and I am sure that her recipe for me -Microwave Pineapple Kesari- will sweep you off your feet with its visual and aesthetic delight. Thank you Prema, for taking off time and presenting this lovely recipe !

Without much ado, lets proceed to hear Prema, in her own words.....

" Hi everyone. My name is Premalatha Aravindhan from Prema's Thaligai and I’m the baker, recipe developer and photographer for my blog - a little bit of everything. My home town is Thanjavur,tamilnadu, India.Currently living in Singapore.I have done Master in Computer Applications. At present, I'm a home maker and a proud mom On my blog I mostly share Indian traditional recipes n baked goods.I love baking and try to surprise my family with different treats. When my blogger friend Kalyani asked me to be her guest I agreed instantly. I love her blog, her easy and yummy recipes."

Today I’m going to share with you an easy Recipe - Pineapple Kesari – Microwave Method: How to Prepare Pineapple Kesari in Microwave:

November 9, 2011

When Rosanne Cash said "“The key to change... is to let go of fear," I am sure she was talking about experimenting with new food too - Letting go of old habits, embracing the new, doing something totally new, like experimenting with Couscous !! When the blogging bug bit me, I had headed to the nearest hypermart and picked this packet of rather expensive Couscous some weeks ago, but somehow couldnt get to eat it - it wasnt that I had tasted it and didnt like it : guess it was the fear of the unknown. Like cooking mushrooms at home, when I dont eat it - but I still include it for hubby and daughter. Like, working with a new set of ingredients for today's Couscous Salad. It was supremely healthy & filling, and a much needed break from the usual stuff we have for lunch and was crunchy from the chilled veggies and the warm oil.. I liked it quite a bit, and was wondering if I could make this a weekly ritual..those questions always seem to haunt you, once you have tried it, right? just like bungee jumping or driving your first car, or even marriage, perhaps !! he he he :-)

Anyways, the verdict : Would I make it again? yes, definitely. And while most people prefer it bland, I would definitely spice it up a bit more with chopped sweet peppers, steamed veggies and may be even a spoon of mashed up lentil for a complete meal. The warm olive oil combined with the cold and crunchy veggies and fruits is sure to warm you up during the winters.

November 7, 2011

Let me be honest - I had almost lost track of the number of the blog posts till a casual conversation over dinner - with a good friend of mine & S -@ Delhi last fortnight asked me how my blog was going - and I said it was good , and that I might have crossed about 150 posts..he gently corrected me and said as he keenly followed my blog, I was on my 181st post--wow ! that was some news, I thought, and then got to work on celebrating what is my blog's 200th post - a milestone that I had dreamt of, when I started this blog about 11 months ago ! Like Anna Pavlova said "To follow, without halt, one aim: There's the secret of success."

I briefly halt though to thank all my readers, well wishers, family and very importantly course my blogger friends , without whose constant encouragement,this would have remained a wish,a hope. Thanks also goes to husband, kiddo and mom for grinning and bearing me as I fussed over the snaps first before serving them food (ok, kidding!) . A special thanks is in order for hubby for, amongst other things, handling my tantrums while shopping out for that particular muffin mould, not to mention cartloads of books brought online and borrowed, and most importantly, gifting me a new laptop so I could work uninterrupted. Just seems like yesterday, when I was all hesitant to step out to the blogosphere : I wasn't even sure I would post once a week, forget running events, contests or even participating in Blogging Marathons and Blog hops events !! And it seems like a breeze now... although , like Robert Frost says , " ...and miles to go before I sleep,..."! Thanks to all out there for your support and encouragement:-)

And for you, dear friends this is a small way of thanking you with a giveaway at the end of this post :-)

November 6, 2011

Happy to announce the roundup and winner of the CEDD - Strawberry Desserts event that I hosted this October. Thanks to Raven for this opportunity. Although I personally love strawberries, it was completely out of season to make any dishes out of the fresh fruit. I loathe the synthetic store bought crushes. I was very tempted to make ice cream out of strawberry essence, Diwali and other personal agendas took centre stage the entire last month. However, I have 14 yummy recipes sent across my dearest friends that I present to you on the roundup ... Thank you so much and appreciate the effort.

And the winner of the giveaway is Suma from Veggie Platter !! Congratulations Suma. Please check your email on how the prize is to be redeemed :-)

November 5, 2011

Yes, you read it right. Today's post is a very yummy Apple Chutney that came about, mostly as a result of toooo many apples lying unused in the pantry. We had bought some apples for naivedyam for diwali pooja, and my aunt n uncle who visited us also brought along some more. So, there we had apples galore. Like they say, when life hands you lemons, make a lemonade. So I checked quite a few recipes to use up apples, but most of them were jams / preserves and required pectin (which I am yet to add to my pantry list), or baking (and I do limit my baking with APF to once or twice a month).

And, there it was - a dilemma. When hubby suggested that I make chutney out of it, given my rush to preserve every vegetable peel in the house to make Chutneys (like the Carrot one or the mixed peel version) , I looked daggers at him. When I realised he wasnt joking, we got to work (yes, me and hubby). While he made me a superb refresher with apples and green tea (recipe coming soon), I got to work with making this yummy apple chutney with a little ginger to spice it up for our Sunday breakfast of Poha Idli. I had never used apples for chutneys, and therefore didnt know how the final taste 'should' be, but what resulted out of this experiment was another yummy chutney added to my menu card :-) I have used normal red apples (Shimla red variety - the ones which are spongy in taste) , but do try out with other varieties and let me know if you liked this dish :-) . Meanwhile, check out 10 other varieties of Chutneys here

November 3, 2011

Most people from the South of the Vindhyas (india) use coconut in their everyday cooking. Contrary to what was hyped a decade ago, coconut and its food products greatly help in reducing the cholestrol by boosting metabolism. For every believer in coconut, there would be two to scoff at the 'bad' fat from coconut. It does take a conscious effort to cut down 'unreasonable' quantity of coconut in everyday food, like vegetable peels have replaced most of the chutneys in my family's dinner today. But in totality, coconut should be had in moderation. For that matter, anything taken in excess is harmful. May be this link would throw some light on the benefits of coconut.. Now, why am I going on and on about coconut?? Coz, today's post is a yummy Coconut Pulav that makes use of freshly ground coconut, and is a quick dish to put together for a potluck or lunchboxes. After upma, Pulav is probably something that I learnt cooking way back in high school - may be the humble one pot meals were my pathway to learn more cooking with Paneer-n-raisin Pulav, Soya chunks Pulav & baby Corn pulav added newly to the menu card. Today's dish goes well with any raita and roasted papad.

November 2, 2011

This week of Blog hop, I am paired with Kaveri of Palakkad Chamayal. Being a south Indian myself, most recipes were common. I chose a simple to make but yummy Thoran (Stir fry in English, Palya in Kannada or Curry in Tamil). Its a very simple dish - Beans Carrot Thoran - that you can put together with very few ingredients. Although addition on onions is optional in such dry curries, in most South Indian homes, onions are not added. Feel free to saute 1 chopped onion to this dish if you prefer. You can saute the chopped veggies in oil, but I pressure cook for 2 whistles prior to sauteeing it with literally just 1 tsp of oil. This dish goes very well with hot rice and Rasam. My favourite preference is to have this with Rice & Poricha Rasam ! Lets get on to the recipe now... Also sending this to Susan's BWW

One of the finest cookbooks I have acquired in the recent past (esp after I started blogging) is Vidhu Mittal's "Pure and Simple". Although I must confess here that I am not a cookbook person at all, but I love collecting them - it gives me various ideas which I tweak to suit my family's palate. There are many reasons I love this book by Vidhu Mittal - the simplicity of ingredients, clear write up, and not to forget stunning photographs. But more than anything, love it most 'coz its all about Pure Vegetarian cooking - something that I rustle up in my small kitchen everyday. So, its quite handy for me to refer this. Today's dish - Kale Masoor Ki Dal - is an exception for I have reproduced the recipe to the T, and boy was I impressed :-) We had this for Sunday brunch along with Soya Chunks Pulav, and the combo was amazing ! Sending this to Priya's Tuesday's bookmarked recipes as well as to Suma's MLLA, event by Susan. Its a simple hearty dal that goes well with rotis / Naans and simple steamed rice and pickles as well. The tenderly cooked dal along with ginger slivers takes the dish to another level.. Before you rush away, let me get to the recipe :-)

October 31, 2011

Friends, am happy to announce that I shall be guesthosting Nayna’s event – Flavours of China – at my space all this November. Legend goes that the Cuisine of China spreads both around the world and deep into history and is marked by both variety and change. The archeologist and scholar K.C. Chang says “Chinese people are especially preoccupied with food” and “food is at the center of, or at least it accompanies or symbolizes, many social interactions.” Over the course of history, he says, "continuity vastly outweighs change." Over the centuries, as new food sources and techniques were invented, the Chinese cuisine as we know it gradually evolved. The "Silk road" is the conventional term for the routes through Central Asia linking the Iranian plateau with western China; along this trade route passed exotic foodstuffs that greatly enlarged the potential for Chinese cuisines, only some of which preserve their foreign origin in the ideogram for "foreign" that remains in their name: "it would surprise many Chinese cooks to know that some of their basic ingredients were originally foreign imports," Frances Wood observes: sesame, peas, onions, coriander from Bactria, and cucumber were all introduced into China from the West during the Han dynasty".

THE SILK ROAD / THE SILK ROUTE

Chopsticks, which are made from all sorts of materials and which are one of the hallmarks of the Chinese table, have been used as eating utensils at least as far back as the Zhou Dynasty. Stir-fried dishes became popular during the Tang Dynasty. The stir-fry method of cooking was invented out of necessity, in order to conserve expensive and scarce fuel.

If I were to choose one signature dish by mom that is extremely comforting, I would choose today's dish - Poricha Rasam (or Poricha Sathamudhu). For the linguistically challenged, this is rasam without tamarind, and loaded with protein and ground masala and is a super combo with hot rice, ghee and roasted papad.. I can almost smell the aroma of this Rasam as I write this post- some dishes cannot be explained in mere words : its got to be experienced at the dining table ;-) I am not a great fan of tamarind in any form. So, while I do make Mysore Rasam and Tomato Rasam regularly, today dish - Poricha Rasam - is something I ask mom to make . Yes, I have learnt it too, but there is something about her 'kai manam (maa ka haath ke khaana) ) that makes me yearn for that special taste and flavour. And I hope to recreate that magic everytime I make this :-) Like other rasams, this too can be made with Toor Dal, but mom and me both prefer this with soaked and cooked Moong Dal that lends itself so beautifully to the texture of this rasam. Like most South Indian recipes, each household has its own method, but this comes directly from mom's cookbook and goes straight to :Suma's MLLA, event by Susan, Healing foods – Coconuts @ Saffronstreaks, event by Siri & also Priya’s Fruit / Veggie of the month- Coconut

Woo hoo ! I am almost writing an ode to this humble yet sublime rasam - something like a heirloom recipe.Without any more prose, lets get quickly to the recipe.

October 29, 2011

Arbi Laajawaab is one of the quickest snacks you can put together for unexpected guests as well as spice up your Indian Thali for any festival / get together. It can be relised both as a snack as well as a dry sabji , and this goes to Blogging Marathon Day 7 for October 2011.If you prefer, you can deep fry these lovely veggies, but I prefer to stir fry them, and didnt compromise on the taste at all. you can also bake / grill them for extra texture (something I am sure to try out next time).With just under 4 - 6 ingredients, this is a super easy and tasty snack to make. Meanwhile, check out the goodness of Arbi here. Check out my fellow marathoners hereIn case you missed any of the 6 days' posts under this edition of Blogging Marathon, here goes a quick recap under the theme "Snacks in a jiffy". Day 1 - Mini Katori Chaat

Kababs (or Kebabs as they are already known) entice me to no end : I was introduced to the same by S. Truth be told: Till about a decade ago I always thought kababs were only non-vegetarian, and didnt care for them too much,being a vegetarian myself. But on one of my trips to Lucknow, I had what was my first Vegetarian Seekh Kebab,and I was hooked. I love it even more because most kebabs can be made in Tandoor and like today's dish - Moong Dal Seekh Kabab- without a drop of oil. The only grease I used was for basting (considering it is really negligible). I was wanting to make seekh kebabs at home, for a long time now and Blogging Marathon gave me just than chance.

Extremely rich in protein, this recipe came to me from a book by Tarla Dalal (one of my favourite authors), and I was successful in getting even my fussy daughter to eat this (which is quite a rarity for any new dish) . Its a wonderful appetiser for parties too. See notes for more details on spicing this up. You can parboil the Moong Dal ahead of time for guests you are expecting, and while you are making cups of tea and having light conversation, I promise you the kebabs would be ready :-) So, lets get on to the recipe !

Wikipedia tells me - The origin of kebab may lie in the short supply of cooking fuel in the Near East, which made the cooking of large foods difficult, while urban economies made it easy to obtain small cuts of meat at a butcher's shop.[4] The phrase is essentially Persian in origin and Arabic tradition has it that the dish was invented by medieval persian soldiers who used their swords to grill meat over open-field fires.[5]According to Ibn Battuta, a Moroccan traveller, in India, kebab was served in the royal houses during the Delhi Sultanate period(1206-1526 AD), and even commoners would enjoy it for breakfast withnaan.[6] The dish has been native to the Near East[4] and ancient Greece since antiquity; an early variant of kebab (Ancient Greek: ὀβελίσκος - obeliskos[7]) is attested in Greece since 8th century BCE (archaic period) in Homer's Iliad[8] and Odyssey[5] and in classical Greece, amongst others in the works of Aristophanes,[9]Xenophon[10] and Aristotle.[11] Excavations held in Akrotiri on the Greek island of Santorini by professor Christos G. Doumas, unearthed stone sets of barbecue for skewers (Ancient Greek: κρατευταί - krateutai[12]) used before the 17th century BCE. In each pair of the supports, the receptions for the spits are found in absolute equivalence, while the line of small openings in the base constitutes mechanism of supplying the coals with oxygen so that they are maintained light up during its use.[13][14][15]One of the more delicate kebabs from South Asia, made of minced goat / buffalo meat. It was supposedly made for a Nawab in Lucknow who could not eat the regular Kebabs due to weak teeth. The Galouti Kebab is part of the "Awadhi Cuisine". Along with the Lucknowi biryani and Kakori Kebab, this is one of the outstanding highlights of the great food tradition from the Awadh region in Uttar Pradesh, India. Many leading Indian hotel chains have taken to popularising the Awadhi food tradition, with the Galouti Kebab being a Pièce de résistance.The home of this kebab is Lucknow. It is most famously had at the almost iconic eatery "Tundey Miyan" at Old Lucknow.

Notes: 1) Instead of using Moong Dal, you can use an assortment of fresh veggies (finely minced and blanched). Be sure to add required quantity of besan to bind them, though. Moong dal needs to be pressure cooked with very little water. If you have any water in the pulse after cooking, drain completely before use.2) This version of Kebabs does not have any added oil and is mildly spiced. However, you can still bast them with melted butter / ghee and add more chillies and ginger to spice them up.3) Ensure the oven is piping hot (pre-heat). I pre-heated on broil for 250 deg C for 8 - 9 mins, and once the kebabs were in, I turned down to 220 deg C to bake for 12 - 14 mins, then switched again to broil for further 8 -9 mins once the kebabs were basted. Time and temperature would vary from oven to oven. Please check yours for more settings.4) If using wooden skewers (like me), ensure they are long enough and that you soak them in cold water for atleast 15 mins, while your kebab mixture gets going.5) Browned or roasted kebabs is a product of how much oil you bast them with - please adjust according to palates. You can make Palak ke kebab (spinach kebab) in a similar way, on skewers.

Method:1) Mix all the ingredients for the kebabs (barring oil) to a smooth mixture.

2) Meanwhile soak the wooden skewers (if using) in a glass of water (place them vertically so the entire skewer gets soaked & pre-heat oven to 250 deg C (broil mode)3) Adjust the mixture to the required consistency - you may need a little more cornmeal than indicated t make this a completely dry mixture : it should barely stick to your hands. 4) One tip here though : you may oil your hands if required at this stage while mixing and making them into equal sized portions.

5) Once the balls are made, take the skewers out of water, and start pressing them onto the mould starting at the base of your palm and extending it towards the fingertips. If it breaks, dismantle the kebab and start all over - it is extremely painful to work around a hot oven if the kebabs break while baking. Work with the rest of the roundels till the dough is completed.

6) Once all the roundels are done, give it a resting time of 4 - 5 mins to check for any further breakages, if any.7) Once the oven is pre-heated, place on a baking tray with the skewers stickign out so you can bast them easily later and set to bake for 220 deg C. Bast with olive oil / ghee according to your preference after 12 - 14 mins. Check notes above for more details.8) Once the kebabs are done, let them rest in the oven for further 2 -4 mins to absorb the heat.9) De-skewer them gently onto a plate, and serve hot with onion rings, green chutney, a dash of lime and tomato ketchup !

It aint get more royal than this :-) Enjoy with steaming cups of tea, and endless gossip with friends over :-D

Day 5 of Blogging Marathon sees me dishing out one of our family favourites - SchezwanDill Corn Lollipops. Quick to make and easy to serve, its a great dish to whip out for kiddo parties and potlucks alike ! Yes, agreed it is deep fried, but indulgence is good sometimes, or so my daughter says when she chomped it last evening after what seemed like hours playing outside..Like the Healthy Carrot Bonda, I wanted to use the paniyaram pan to fry this, but gave it a miss and deep fried it instead. You can make the lollipops way ahead of time and refrigerate it, and fry it just before serving. Let's get cracking on this..

1) Grate boiled potato. Mix chopped onion, boiled corn, chopped dill and all the dry masalas including salt , schezwan and tomato ketchup. Now add cornmealand mix well to a semi dry consistency.2) Make into equal roundels and refrigerate for minimum 10 minutes.3) In a small bowl, mix APF and water to a smooth slurry kind of mixture.4) Heat the oil in a kadai (deep pan) and check if its hot enough by placing a drop of the maida covering into the hot oil.5) Dip the roundels in the maida slurry and gently slide into the hot oil - 5 to 6 at time. Fry on medium heat till golden brown. Drain on paper towels6) Serve with green chutney or ketchup as required.